Sautéed potatoes, dark leafy greens and lemon wedges to serve
Heat the grill to hot. Season each sole with salt and a drizzle of olive oil, then put on the prepared baking tray. Grill for 5-6 minutes, turning once, until almost cooked through.
Spoon Dutch grey shrimps evenly over the fish and add some butter to melt.
Return the fish to the grill for 2 minutes more until the flesh comes off the bone easily, remove from the grill and rest for 3 minutes.
Transfer each fish to a warm plate, spoon over any shrimps and cooking juices from the foil, then scatter with the capers and parsley. Serve with sautéed potatoes, seasonal leafy greens and wedges of lemon.